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Quick and easy

Seabass, carrot and courgette ginger ceviche

Attach the Spiralizer to the KitchenAid Stand Mixer. Center the carrot on the fruit and vegetable skewer. Attach the peeling blade and fine spiralizing blade.

Start cooking

Tools

Mixers

Mixers

Spiralizer

Spiralizer

Details

8

Ingredients

8

Steps

Time

40'

Prep

40'

Total

Ingredients

How many servings?

  • 250 gseabass fillets-skinned
  • 1zucchini
  • 1carrots
  • 0,5spring onion
  • 1/2 bunchfresh coriander
  • 1lime
  • -extra virgin olive oil
  • -sea salt
  • 500 gseabass fillets-skinned
  • 2zucchini
  • 2carrots
  • 1spring onion
  • 1 bunchfresh coriander
  • 2lime
  • -extra virgin olive oil
  • -sea salt
  • 750 gseabass fillets-skinned
  • 3zucchini
  • 3carrots
  • 2spring onion
  • 1 bunchfresh coriander
  • 3lime
  • -extra virgin olive oil
  • -sea salt
Make it now
  • Step 1

    Attach the Spiralizer to the KitchenAid Stand Mixer. Center the carrot on the fruit and vegetable skewer. Attach the peeling blade and fine spiralizing blade.

  • Step 2

    Turn Speed Control Lever to 4 and process until blade reaches the end of the carrot . Repeat with the second carrot.

  • Step 3

    Remove the remaining part of the carrot from the skewer and place the zucchini. Remove the peeling blade and turn mixer to speed 4 repeating the procedure until done.

  • Step 4

    Slice the seabass fillets into fine stripes and place them into a bowl with the spiralized vegetables

  • Step 5

    Add the lime juice, the chopped coriander, the spring onion and grated ginger.

  • Step 6

    Toss the spiralized vegetables and fish with 4 tablespoons of oil and ¼ teaspoon of salt.

  • Step 7

    Cool and store in refrigerator for at list 30 minutes before serving with a drizzle of extra coriander leaves.

  • TIP

    Add additional taste with 2 tablespoons of raspberries vinegar combined with the oil and salt dressing.

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Seabass, carrot and courgette ginger ceviche

Step 1

Attach the Spiralizer to the KitchenAid Stand Mixer. Center the carrot on the fruit and vegetable skewer. Attach the peeling blade and fine spiralizing blade.

Step 2

Turn Speed Control Lever to 4 and process until blade reaches the end of the carrot . Repeat with the second carrot.

Step 3

Remove the remaining part of the carrot from the skewer and place the zucchini. Remove the peeling blade and turn mixer to speed 4 repeating the procedure until done.

Step 4

Slice the seabass fillets into fine stripes and place them into a bowl with the spiralized vegetables

Step 5

Add the lime juice, the chopped coriander, the spring onion and grated ginger.

Step 6

Toss the spiralized vegetables and fish with 4 tablespoons of oil and ¼ teaspoon of salt.

Step 7

Cool and store in refrigerator for at list 30 minutes before serving with a drizzle of extra coriander leaves.

TIP

Add additional taste with 2 tablespoons of raspberries vinegar combined with the oil and salt dressing.

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